Italian Affogato
Indulge in a decadent treat with this Affogato recipe. Silky almond gelato or vanilla ice cream topped with delicate curls of bittersweet chocolate, bathed in a pour of freshly brewed espresso – a harmonious blend of flavors and textures awaits. Set to delight your taste buds and satisfy your sweet cravings, this elegant dessert is a perfect finale to any meal.
— Constant Cookbook
Ingredients
- 1 pint toasted almond gelato (see related recipe at left) or vanilla ice cream
- 1 bittersweet or semisweet chocolate bar
- 1 cup freshly brewed espresso or strong coffee
Instructions
- <b>Scoop the ice cream</b>
- Put a large scoop of gelato or ice cream into 4 individual bowls. Using a vegetable peeler, shave bits of the chocolate over the gelato.
- <b>Finish the dessert </b>
- Divide the hot espresso among 4 espresso cups. Serve the espresso alongside the bowls of gelato, inviting diners to pour the espresso over their serving. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
Yield
Serves 4.
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